FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Add all of the ingredients into a large bowl except for the chicken, and
mix well. Then add the chicken to the marinade making sure that all of the
chicken pieces are completely coated with the marinade. Cover the bowl with
plastic wrap and allow the chicken to marinate for 30 minutes or more in the
refrigerator.

Step 2: Make peanut sauce

1 teaspoon massaman curry paste

2 tablespoons fish sauce

3 tablespoons tamarind juice

3 tablespoons creamy peanut butter

2 tablespoons sugar

1 teaspoon paprika powder

½ teaspoon garlic powder

1 cup coconut milk

Crushed peanuts

Turn your stove on medium heat and add all of the ingredients in this
step into a small pot. Stir everything together until well combined and smooth.
Transfer the sauce to a serving bowl and top it with crushed peanuts.

Step 3: Prepare cucumber sauce

½ cup vinegar

½ cup sugar

Chopped Thai chilies

Diced cucumbers

Diced red onions

Turn your stove on medium low and add the vinegar and sugar into a small
pot or pan. Stir everything around until the sugar dissolves in the vinegar.
Then pour the vinegar mixture into a container and add the onions, chili and
cumbers. Mix everything well and transfer into a serving bowl.

Step 4: Cook the chicken

Water to soak skewers

Soak the skewer in some water for about 30 minutes. Then thread the
marinated chicken strips onto your soaked skewers. Make sure to add oil or
cooking spray on your cooking surface. Cook the chicken on a grill or grill pan
on medium high heat for about 2-3 minutes on each side making sure you brush
some additional marinade as you are turning them. The chicken satay should have
grill marks on the outside and are completely cooked on the inside. Serve the
chicken satay with the sauces made earlier.

Add all your ingredients in a small pot and turn your
stove on medium low. Then stir all of the ingredients together until the sugar
completely dissolves. Remove the mixture from the heat when it is warm but not
boiling. Finally allow it to cool off completely at room temperature.

Pour the sweet cream into the flour mixture and mix it
up. Then divide the mixture into however many colors you would like your cow
cakes to be. Add your food colors into the different containers and stir them
up. Finally allow them to rest for 1 hour before steaming.

Step 4: Steam the cakes

Water for steaming

Make sure to fill the bottom compartment of your steamer
with water ¾ of the way up. Place the top compartment over the bottom
compartment and add the small bowls or a muffin tin on the top compartment of
your steamer. Cover your steamer with a lid and turn your stove on high. When
the water comes to a boil and steams up, pour the colorful mixture in the bowls
or muffin tin. Cover the steamer with a lid and steam the cakes for about 10-15
minutes or until they are spongy, fluffy and the tops erupt.

***IMPORTANT: Make sure to wipe the water off your
steamer lid every 2-3 minutes of steaming to prevent it from falling into your
cakes or tie a kitchen towel on the inside of your lid to absorb the water.
This will prevent your cakes from being too wet and having the wrong
consistency.

To make
the syrup, pour the water in a small pot or pan and turn the heat on medium
high. Then add in all your sugars and honey stirring everything together until
the sugars completely dissolve. Cook the syrup for about five minutes on medium
high heat and then allow it to cool down for about 30 minutes.

Step 2:
Prepare the tapioca

4 cups of
water

½ cup
tapioca pearls

Turn the
stove on high heat and bring the water to a boil. When the water comes to a boil, add in the
tapioca pearls and allow them to cook for about 15 minutes or until they float
on top of the boiling water. Then turn
off the stove, put a lid on the pot and allow the pearls to sit in the hot
water for another 15 minutes or until they are plump and soft. Next, drain the
pearls and rinse them under cold running water. Finally add the pearls in the
syrup that was made earlier to preserve and sweeten them.

Step 3:
Brew the coffee

2
tablespoons Vietnamese ground coffee

½ cup
boiling water

2
tablespoons condensed milk

Pour
condensed milk into a glass. Then add the ground coffee in the Vietnamese coffee
press and screw the top of the press tightly. Place the coffee press on top of
the glass of condensed milk, pour the hot water in the press and allow the
coffee to drip into the glass.

Step 4:
Assemble the drink

1
tablespoon sugar

Ice

Pour the sugar
in the brewed coffee and mix everything well. Then add in the tapioca pearls and
ice and serve it with a large bubble tea straw.

**You can
purchase ground Vietnamese coffee and coffee press (filter) online or at an
Asian supermarket

Turn your
stove on medium heat and add the palm sugar and water into a small pot or pan.
Carefully stir the sugar around to break it up and allow it to complete
dissolve in the water. Once the sugar has dissolved, pour in the tamarind
liquid, oyster sauce, and fish sauce mixing everything well. Cook the sauce
until slightly thickened, remove it from the heat and strain out all of
crystallized sugar pieces. Finally stir the garlic chili sauce and set
everything aside.

Put the
dried shrimp in a food processor and chop it up into a fine consistency. Then
turn your stove on high heat and add in 2 tablespoons of oil, shallots, garlic,
dried shrimp, tofu and chicken into a large wok or pan. Stir fry the tofu and
chicken for about 3-4 minutes or until the chicken is fully cooked and the tofu
is lightly golden brown. Then add in the shrimp and cook it for about 2-3
minutes or until cooked all the way through. Now pour everything into a bowl
and set it aside. Next turn your stove on high heat and add in 2 tablespoons of
oil to the same pan you cooked the tofu and meats in. Add the noodles to the
pan and pour in half of the sauce you prepared earlier. Stir fry the noodles
until they are coated with the sauce. Now add in some water 1 tablespoon at a
time to the noodles until they are your desired consistency. Push the noodles
to the side of the pan and crack your eggs in the center of the pan. Then scramble
the eggs and mix them up with the noodles. Next, add in the cooked shrimp,
chicken, tofu and the other half of the sauce to the noodles and toss
everything until well combined. Finally add the chives and bean sprouts at the
very last minute and toss it with the noodles.

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.